Last week after realizing I had the refrigerator stocked for The Salesman for my dental surgery recovery, a friend asked if I had food for me… Well, I didn’t, and it was the night before the procedures, so I decided to bake butternut squash and make a big Dutch oven of soup. It was a good plan, besides the fact that it included an evening grocery run and then late night soup making.
I decided to use a blend of recipes that I’d used before along with a friend’s suggestion of chickpeas, peppers and cumin. It turned out very tasty and made a large quanity, which we quickly devoured. As friends stopped in while I was recovering, a warm bowl of soup was enjoyed. I plan to make this again soon.
So here is my recipe mix:
3 T butter
6 T chopped onion
orange, yellow, and red peppers, finely chopped
2 cans chickpeas, drained and rinsed
1 can fire roasted tomatoes, plus three cans water
1 can rotel, plus three cans water
1 t mineral salt
1/2 t cumin
1/2 t marjoram
1/4 t black pepper
1/8 t cayenne
6 cups peeled, cooked and cubed butternut squash
2 – 8 oz. packages 1/3 less fat cream cheese
1. In a large dutch oven, sauté the onions and peppers in butter until tender.
2. Add the canned veggies and water and spices. Bring to a boil, then reduce heat and cook for at least 20 minutes.
3. With a slotted spoon, move veggies to a blender and add the cream cheese. Blend until smooth and then return the puree to the Dutch oven. Add butternut squash and heat till warm.
Enjoy!
